SRC - Blueberry Coffee Cake



This month, I needed a Hubby friendly cake for you know who and I found this one on my designated blogger for the Secret Recipe Club. Suzanne, a beloved blogger, who we all know through her hard work in the Club has the blog, I was to cook from. 

Suzanne was participating in a surprise online party for Shelby and she made this delicious cake below with raspberries.  I had blueberries so I changed the recipe slightly and made this with blueberries.  I also made it gluten-free so hubby could eat it.  He loved it.

Blueberry Coffee Cake adapted from Thru the Bugs on my Windshield

Ingredients :

1 cup fresh blueberries
3 tablespoons brown sugar
1 cup gluten-free flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 c up greek yogurt (plain or vanilla)
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 egg
1/4 c Sliced almonds
1/4 c sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract

Method:

Preheat oven to 350F degrees. Spray an 8 inch round cake pan with cooking spray.
Combine blueberries and brown sugar in a bowl. Set aside. 

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. 

Combine sour cream, butter, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. 
Spoon 2/3 of the batter into the prepared pan. 

Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. 

Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. 

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Do check out what the other bloggers have made this month.

Comments

  1. Mostly Food and CraftsDecember 16, 2013 at 9:17 AM

    I love coffee cake and I bet the addition of blueberries was great!

    ReplyDelete
  2. Kathy WalkerDecember 16, 2013 at 11:39 AM

    Blueberry Coffee Cake is always a popular choice. We love it!

    ReplyDelete
  3. SeattleDeeDecember 16, 2013 at 11:52 AM

    This - sounds - so - good! I want a slice, right now please.

    ReplyDelete
  4. UnknownDecember 16, 2013 at 12:57 PM

    YUM! I could go for a slice of this with a hot cup of coffee! Great SRC choice!

    ReplyDelete
  5. shelley c.December 16, 2013 at 8:54 PM

    Totally saving this recipe for next summer when all the blueberries are in season - YUM!!!

    ReplyDelete
  6. UnknownDecember 17, 2013 at 11:21 AM

    sounds delicious and would be perfect for brunch!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more